White Chili

from Carol Rankin 12/93

(Mom's scribbled notes in the margins are italicized in parentheses.)

2 lbs boneless chicken breasts
3 or 4 cans (15 or 16 oz) of cannellini beans (4)
1 T olive oil
2 medium onions, chopped
6 garlic cloves, minced (4)
2 4 oz cans chopped mild green chiles (3)
2 t dried oregano, crumbled (3)
1 finely chopped fresh jalapeno
1/4 t cayenne pepper
6 C chicken stock or canned broth (OR - mysteriously in caps, underlined twice)
1 C sweet red pepper
3 C grated Monterey Jack cheese
sour cream
salsa

(Serve over Grilled Bruschetta, pg 261, Frugal Gourmet) 


Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender (about 15 min). Drain, cool, remove skin, and cut chicken into cubes. Heat oil in same pot. Add onions and saute until translucent (about 10 min). Stir in garlic, chiles, oregano, cayenne, and saute for two minutes. 

Add beans (with liquid) and chicken stock and brig to a boil. (Watch liquid) Reduce heat and simmer, stirring occasionally, for about half an hour. Add chicken and simmer for 30-60 minutes more. 

Just before serving, stir in one cup of cheese (more) until melted. Serve with remaining cheese, sour cream, and salsa.
 

Nancy's Fantasy Fudge

Ingredients

3 cups sugar
3/4 cup butter or margarine
2/3 cup (5 1/3 oz) evaporated milk
1 12 oz package (2 cups) semi-sweet chocolate pieces
1 jar Kraft Marshmallow Creme
1 cup chopped nuts
1 tsp vanilla

Directions

Combine sugar, butter/margarine, and evaporated mild in a large sauce pan and bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat continuing to stir constantly (Note: Be careful as the mixture scorches easily). 

Remove from heat and stir in chocolate pieces until melted

Add marshmallows, marshmallow creme, nuts and vanilla and beat until well blended

Pour into a greased 13"x 9", cool, then cut into squares and serve.

Beer Dip (Courtesy Katie Nolan)

8oz package cream cheese

1 packet Hidden Valley Ranch Dressing Mix

½ cup beer (nice light beer like Corona)

8oz sharp cheddar cheese, shredded

Mix all together (better if it sits overnight to let flavors meld)

Serve with Snyder’s Mini Pretzels

Holiday Pineapple Cheese Ball

Ingredients

2 8oz packages cream cheese, softened
1 15-1/2 oz can crushed pineapple, drained well
1/4 cup green pepper, finely chopped
2 Tbs onion, chopped or grated
1 Tbs Seasoning salt, add less, taste before adding more
1 cup pecans, chopped

Mix first five ingredients until well blended.
Form into a ball, or log
Roll over the chopped pecans

Grandma Nolan's Thousand Island Dressing

Ingredients
6 Tbs Mayonnaise
6 Tbs mixed Chile Sauce & Ketchup
2 Tbs pimento, drained then chopped
2-1/2 Tbs minced green pepper
3 tsp grated onion
2 hard boiled eggs, chopped
1/2 pint heavy cream, whipped

Directions
Mix the first six ingredients in a medium bowl
Fold in the whipped cream
Chill and serve over a crisp green lettuce salad

Nancy's Pecan Pie Recipe

Ingredients
3 eggs
1 cup sugar
1/2 cup Karo Dark Corn Syrup
1/4 cup melted butter
1 cup chopped pecans
9-inch pie shell

Directions
Preheat oven to 350 degrees.
Beat eggs in a bowl.
Stir in sugar, corn syrup, and melted butter.
Then, stir in the pecans.

To avoid the crust from becoming too brown before the filling is set, put the filling in a sauce pan and simmer, stirring occassionaly, until it just starts to thicken.

Pour thickened mixture into a 9 inch pie shell

Bake in center of the oven for 35-40 minutes.

Check after 30 minutes or so to be sure that the pie crust does not get too brown.

Chicken Pot Pie

1 sheet Pepperidge Farm Puff Pastry (Thawed)
4 whole boneless, skinless chicken breasts (About 2 pounds)
1 cup heavy cream
2-4 carrots, peeled and cut into 1/2-inch pieces
2 zucchini, unpeeled, cut into 1/2-inch pieces
5 Tbs butter
2 small yellow onions, coarsely chopped
5 Tbs all purpose flour
1 cup canned chicken broth
1/4 cup dry white wine
1Tbs dried tarragon
1 1/2 tsp salt (less)
1/2 tsp freshly ground black pepper
1 egg
1 Tbs water

1. Preheat oven to 350°
2. Place chicken breasts in a single layer in a baking pan. Pour the cream over and bake 20-25 minutes. Remove the chicken form the cream; reserve the cream and cooking juices. Let the chicken cool and cut into 1-inch pieces.
3. Heat oven to 425°
4. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini and cook 1 minute more. Drain thoroughly.
5. Melt the butter in a large sauce pan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the flour and cook, stirring constantly for 5 minutes. Do not let the flour brown.
6. Add the broth and cook, stirring constantly, until thickened. Stir in the reserved cream and cooking juices and the wine. Cook over low heat until thick, about 5 minutes.
7. Stir in the tarragon, salt and pepper and simmer 1 minute. Add the chicken and vegetables and mix gently into the cream sauce. Remove from heat.
8. Mix the egg and water in a small bowl. Pour the chicken filling into a deep 2-quart casserole or soufflé dish. Roll out the puff pastry and place on dish. Trim the pastry leaving a 1-inch border. Brush the edge of the dish with the egg wash and press the overhanging pastry onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.
9. Place the dish on a baking sheet and bake on middle rack until the crust is golden about 20-25 minutes. Serve immediately.

6 (generous) portions.